Coconut Ice Cream with Grand Marnier Apricot Sauce
Elevate your dessert game with this indulgent Coconut Ice Cream with Grand Marnier Apricot Sauce—a tropical-meets-gourmet treat that's perfect for special occasions or a weekend indulgence. The creamy coconut ice cream, made with coconut milk, heavy cream, and a touch of vanilla, offers a luscious, velvety base infused with shredded unsweetened coconut for added texture. Paired with a luxurious apricot sauce simmered in Grand Marnier, brown sugar, and water, this topping brings a bright, fruity elegance laced with hints of orange liqueur. Whether served at a summer gathering or as the finishing touch to a sophisticated dinner, this dessert combines rich flavors with a refreshing twist. Keywords: coconut ice cream, Grand Marnier apricot sauce, summer desserts, homemade ice cream, tropical dessert recipe.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 400 ml Coconut milk
- 250 ml Heavy cream
- 120 g Granulated sugar
- 1 tsp Vanilla extract
- 50 g Shredded unsweetened coconut
- 200 g Fresh or dried apricots
- 2 tbsp Grand Marnier (orange liqueur)
- 50 g Brown sugar
- 60 ml Water
Directions
Step 1
1. In a medium saucepan over medium heat, combine the coconut milk, heavy cream, granulated sugar, and vanilla extract. Stir until the sugar has dissolved and the mixture is warm, but do not let it boil.
Step 2
2. Remove the saucepan from heat and let the mixture cool to room temperature. Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions. About 5 minutes before the ice cream is ready, add in the shredded unsweetened coconut.
Step 3
3. Transfer the churned ice cream to an airtight container. Freeze for at least 4 hours or until firm.
Step 4
4. While the ice cream is setting, prepare the Grand Marnier apricot sauce. If using dried apricots, soak them in warm water for 15 minutes until softened. If using fresh apricots, halve and remove the pits.
Step 5
5. In a small saucepan over medium heat, combine the apricots, Grand Marnier, brown sugar, and water. Simmer for 10-15 minutes, stirring occasionally, until the apricots are soft and the sauce is slightly thickened.
Step 6
6. Remove the saucepan from heat and let cool slightly. Using a blender or immersion blender, purée the sauce until smooth (or leave it slightly chunky if you prefer). Allow the sauce to cool to room temperature.
Step 7
7. To serve, scoop the coconut ice cream into dessert bowls and drizzle with the Grand Marnier apricot sauce. Garnish with extra shredded coconut or fresh apricot slices, if desired. Enjoy!
Nutrition Facts
| Serving size | (1165.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2138.8 |
| Total Fat 117.1g | 0% |
| Saturated Fat 79.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 250mg | 0% |
| Sodium 182.6mg | 0% |
| Total Carbohydrate 245.9g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 225.5g | |
| Protein 6.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 108.3mg | 0% |
| Iron 2.9mg | 0% |
| Potassium 1096.4mg | 0% |
Source of Calories